Beef Salad with Vinaigrette Dressing

Name: Beef Salad with Vinaigrette Dressing
Yield: serves 4, 1 cup per serving
Ingredients: 3 cups lightly packed arugula or mixed baby greens (about 3 ounces); 12 ounces cooked roast from Tuscan Braised Beef or other thinly sliced cooked and chilled eye-of-round roast; 1/2 small red onion, thinly sliced; 1 teaspoon capers, drained; 1/8 teaspoon salt; Pepper to taste; 3 tablespoons balsamic vinegar; 1/4 teaspoon Dijon mustard; 1/4 teaspoon bottled minced garlic or 1 small garlic clove, minced; 1 tablespoon olive oil (extra-virgin preferred)

December 9, 2011

Here’s an interesting lunch or light supper salad that uses cooked eye-of-round roast, such as leftovers from Tuscan Braised Beef (page 172), and your choice of two dressings. You can even use leftovers of the leftovers tomorrow—any extra salad makes a great filling for sandwiches.

Recipe information

Yield
serves 4, 1 cup per serving

Ingredients

Salad

3 cups lightly packed arugula or mixed baby greens (about 3 ounces)

12 ounces cooked roast from Tuscan Braised Beef or other thinly sliced cooked and chilled eye-of-round roast

1/2 small red onion, thinly sliced

1 teaspoon capers, drained

1/8 teaspoon salt

Pepper to taste

Vinaigrette Dressing

3 tablespoons balsamic vinegar

1/4 teaspoon Dijon mustard

1/4 teaspoon bottled minced garlic or 1 small garlic clove, minced

1 tablespoon olive oil (extra-virgin preferred)

Preparation

Step 1
Stack the arugula leaves on a cutting board. Cut them crosswise at 1-inch intervals. Or chop the baby greens. Arrange on salad plates.
Step 2
Cut the beef slices into 1 x 1/2-inch strips. Arrange on the arugula. Sprinkle with the remaining salad ingredients.
Step 3
In a small bowl, whisk together the vinegar, mustard, and garlic. Slowly whisk in the oil. Pour over the salad.
Beef Salad with Horseradish Dressing
Step 4
Prepare the salad as directed, substituting 4 medium radishes, thinly sliced, for the red onion and capers. Instead of the vinaigrette dressing, whisk together 1/2 cup fat-free plain yogurt; 1 tablespoon light mayonnaise; 1 teaspoon grated onion or onion juice, or to taste, and 1 to 1 1/2 teaspoons bottled white horseradish, drained.
Cook’s Tip on Beef Yield
Step 5
Beef shrinks about 25 percent when it cooks. To get 12 ounces of cooked meat, start with 1 pound.
nutrition information
Step 6
(Per Serving)
Step 7
Calories: 181
Step 8
Total Fat: 6.0g
Step 9
Saturated: 1.5g
Step 10
Trans: 0.0g
Step 11
Polyunsaturated: 0.5g
Step 12
Monounsaturated: 3.5g
Step 13
Cholesterol: 48mg
Step 14
Sodium: 237mg
Step 15
Carbohydrates: 5g
Step 16
Fiber: 1g
Step 17
Sugars: 3g
Step 18
Protein: 26g
Step 19
Dietary Exchanges
Step 20
1/2 Carbohydrate
Step 21
3 Lean Meat
Beef Salad with Horseradish Dressing
Step 22
(Per Serving)
Step 23
Calories: 208
Step 24
Total Fat: 9.5g
Step 25
Saturated: 1.5g
Step 26
Trans: 0.0g
Step 27
Polyunsaturated: 5.0g
Step 28
Monounsaturated: 2.5g
Step 29
Cholesterol: 58mg
Step 30
Sodium: 473mg
Step 31
Carbohydrates: 4g
Step 32
Fiber: 1g
Step 33
Sugars: 1g
Step 34
Protein: 25g
Step 35
Dietary Exchanges
Step 36
3 Lean Meat

American Heart Association Quick & Easy Meals

TagsSalad Beef Meat Arugula Leafy Greens Vegetable Main Dinner Dairy Free Gluten Free Easy Cookbooks

Recipe information

Ingredients

Salad

Vinaigrette Dressing

Preparation

Step 1

Step 2

Step 3

Beef Salad with Horseradish Dressing

Step 4

Cook’s Tip on Beef Yield

Step 5

nutrition information

Step 6

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Step 8

Step 9

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Step 11

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Step 21

Beef Salad with Horseradish Dressing

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Step 36

Recipe notes